Easy Cheesy Taco Pasta
Dishes like this Cheesy Taco Pasta are absolutely my favorite, and I’m pretty sure they’re about to be yours too. It’s a magical combo of stretchy, melty cheese and that punchy taco kick that lights up every bite. Plus, the fact that it’s a breeze to make, ready and 30 minutes and clean up? Well, that’s just the cherry on top of a deliciously easy and satisfying meal. Trust me, you’re going to want seconds!
Ground beef: Use extra lean ground beef. You can also substitute with ground turkey or chicken for a lighter touch. Onion: Feel free to use white, yellow, or red onions. Garlic: Brings in that essential aromatic punch. Use as much or as little as you like. Taco seasoning: This is where the dish gets its signature taco flair. Make your own blend or use a store-bought mix. Diced tomatoes: For that juicy, tangy element. Fresh tomatoes can work if canned aren’t handy. Green chilies: These add a mild, spicy kick. Adjust the heat with different types of chilies or leave them out if you prefer. Beef broth: I prefer to use a low sodium or no sodium added broth. Chicken or vegetable broth are great alternatives. Pasta: Mafalda, rotini or penne are my go-tos for their ability to hold sauce. Any short pasta will do the trick. Cheddar cheese: Feel free to experiment with other melting cheeses like Monterey Jack, mozzarella, Colby Jack, Pepper Jack or a Mexican blend cheese. Salt and pepper: Adjust according to your taste.
Making this Cheesy Taco Pasta is a cinch – it’s all the fun and flavor of your go-to meal, with a delicious twist! Start by cooking the ground beef in a large skillet over medium heat. You want it nicely browned and crumbly. Now, if you’re not using extra lean beef, remember to drain any excess fat after the beef cooks. Next, toss in the chopped onion with the browned beef. Cook it until it’s soft and fragrant, which usually takes about 5 minutes. Then, add the minced garlic and give it another minute. Now, stir in the taco seasoning, diced tomatoes, and green chilies into the mix. Make sure everything is well combined. This step is all about infusing that signature taco taste into the dish. Next, pour in the beef broth and add the dry pasta. Give it a good stir to mix everything together. Bring the whole thing to a boil, then reduce the heat. Cover and let it simmer until the pasta is tender, stirring occasionally. It should take about 15 minutes for the pasta to cook. After the pasta cooks, remove the skillet from the heat. Then, stir in most of the shredded cheese until it melts completely, transforming the dish into a wonderfully cheesy delight. Next, sprinkle the remaining cheese on top and cover the skillet for a few minutes. This lets the cheese melt into gooey perfection. Finally, serve it warm, and feel free to top it with any of the optional garnishes.
Storage
The Cheesy Taco Pasta will stay good in the fridge for up to 3-4 days or for about 2-3 months in the freezer. Just make sure to store it in an airtight container. Reheat it on the stove or in the microwave when you’re ready to enjoy it again.
More One Pot 30 Minute Meals
Creamy Sun Dried Tomato Chicken Gnocchi Mapo Tofu Deconstructed Stuffed Pepper Casserole Skillet Lasagna Oyster Sauce Chicken Dragon Noodles
